Our Fall Menu & Our Coq Au Vin Pot Pie Recipe Retested
I think I've finally realized I live for autumn weather. The change of seasons, that crisp fall air, the fallen leaves, and of course, sweater weather. To celebrate the beginning of fall, I made one of our favorite recipes, coq au vin pot pie. I know again, but this time, I realized that the first time I shared it, I missed typing some steps. It's that good though, that anytime it gets cooler, we crave it.
I took the time to make this recipe this weekend as we're having beautiful fall weather already. Please note, that you can make this recipe in a round pie dish and bake with the crust as I did here and here, or you can also bake the crust as cookies in the oven separately and just top your ramekins, bowls, or cocottes.
This past summer, I found these small copper cocottes at Williams Sonoma in the clearance section and I bought two sets as I knew I would use them this fall and winter -- and hopefully soon, for entertaining. Come Thanksgiving and Christmas, I'm sure they'll come very handy and make more appearances around here.
By the way, this pie dough recipe is the same I use for sweet pies. It's so versatile because it delicious on savory dishes too. So if you decide to make extra, freeze it and you'll have it ready for baking your delicious apple pie or even your pumpkin pies.
[show_shopthepost_widget id="4186255"]
Besides this coq au vin on repeat during long chilly, weekends, here is a list of our fall menu:
- Beef Bourguignon
- Braised Short Ribs from Eat Beautiful Cookbook
- Butternut Squash Green Enchiladas
- Cauliflower Gnocchi from Trader Joe's
- Coq au Vin Pot Pie (see recipe in this post, below)
- Herby Lemon Chicken
- Pasta with Cherry Tomatoes
- Porkloin with Bacon & Sage from Eating in the Middle Cookbook
- Spaghetti & Meatballs with Bolognese Sauce
- Zuppa Toscana
Coq au Vin Pot Pie
- 3 lb chicken parts
- 1 T vegetable oil
- 3 T unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 T finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 lb small red potatoes, diced
- 1 container of white mushrooms, sliced
- 2 T finely chopped fresh thyme
- 1 tsp fresh tarragon, finely chopped
- 1/2 cup creme fraiche or heavy cream
- fresh lemon juice, to taste {about half lemon}
- 1 cup chicken stock
- Preheat oven to 350F with rack in the middle.
- Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
- Meanwhile, finely cut your leeks. Wash and pat dry.
- Cook leeks, shallots, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots, wine, chicken broth, and boil until liquid is reduced by half, 3-4 minutes.
- Cover pot and braise chicken on low heat until cooked through, 20-25 minutes.
- While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender. Drain in a colander, then return to saucepan. Add thyme and tarragon.
- In a separate pan, saute the mushrooms until tender.
- Remove the chicken from pot. When cool, remove the skin and shred the chicken. Add to pot.
- Stir creme fraiche into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes and mushrooms.
- Pour into your dish and top with homemade pie dough {recipe follows}.
- Using a fork, poke the crust a few times.
- Using an egg wash or milk, brush it over the crust so that it browns well.
- Bake for about 25 minutes until the crust browns. If you're cutting your dough into cookies, you'll only need to bake for about 8 - 10 minutes in a 425F preheated oven.
Homemade Pie Dough
{makes enough for two double-crust pies}
- 630 grams unbleached all-purpose flour (I use King Arthur; about 5 cups)
- 2 1/2 teaspoons kosher salt
- 11 ounces very cold unsalted butter, cut into small cubes
- 6 ounces very cold vegetable shortening, cut into chunks
- About 1/2 cup ice water
- In the bowl of a stand mixer fitted with the paddle attachment, place flour and salt and blend on low speed.
- Add the butter and mix on low speed until the flour looks crumbly.
- Add the chunks of shortening and continue to mix on low speed.
- When clumps begin forming, and the dough holds together when you press some between your fingers, slowly pour the water in while the mixer is on low speed. Mix just until incorporated.
- Flour a work area and turn the dough out. Gather it into a ball. Cut it into 4 equal parts. Weigh them out to get even pieces, if you have a kitchen scale.
- Gently form each piece into a flat round disk and wrap in plastic wrap.
- Refrigerate at least two hours. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Store in zipper freezer bags.